Canapes of Crayfish-tails

Ingredients

• some slices of bread
• some butter
• some Crayfish butter
• some trimmed Crayfish-tails
• finely-chopped parsley

Method

1. 1

   Cut the bread into smaller pieces, fry them in butter until light brown, then drain.

2. 2

   Spread Crayfish butter on the slices, place Crayfish-tails in the center, and garnish with parsley.

3. 3

   Arrange on a folded napkin and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 523. The excerpt below is the record exactly as published.

Canapes of Crayfish-tails. — Take some slices of bread cut gin. in thickness, remove the crust, cut them up into smaller pfieces 2 fin. long and ljin. wide, put them into a frying-pan with some butter, and fry until light brown. Take them out, drain them, and spread over some Crayfish butter. Put some trimmed Crayfish-tails on the centres of the slices of bread, with a border of finely-chopped piarsley round them, arrange these canapes on a folded napkin, and serve. For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads. 458 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Crayfish — continued. Crayfish a la Bordelaise.— This is a very celebrated mode of dressing Crayfish. Put two dozen selected Crayfish into a pan with water and a little milk mixed, and let them soak for two hours ; then take them out and put on a strainer to drain. In the meantime, make a good mi- repoix of vegetables with Bordeaux wine, and add to the liquor a bunch of parsley, a slice of uncooked ham, 1 small wineglassful of cognac, 2 or 3 table- spoonfuls of Madeira, and a little salt. Put the lid on the stewpan, place it on the fire, and boil for five or six minutes ; when boiling hot, put in the Crayfish, and let thorn remain for ten minutes, after which pour the liquor through a sieve ; reduce it to half, adding gradually 1 pint of veloute sauce. When suffi- ciently reduced, strain it through a cloth into another pan, and stir in jib. of good butter, a little piece of Crayfish butter, and 1 table- spoonful of finely-chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.